One of my favorite dishes is rosemary chicken so I decided “why not try a rosemary chicken soup?”

After some research and trials, here is a worthy recipe.

Ingredients:

• 1/4 cup olive oil, divided
• half an onion, finely chopped
• 3 carrots, finely chopped
• 3 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 sprigs fresh rosemary and/or 2 sprigs fresh thyme
• 1 teaspoon coarse kosher salt
• 1 can cannellini or navy beans, rinsed and drained
• 3 cups shredded kale
• 2–3 cups cooked shredded chicken or turkey 
• 5 cups chicken broth 

Finishers:

• juice of two lemons
• salt and pepper to taste
• grated Parmesan, bread, and butter for serving

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Instructions

1. Saute Veggies: In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.
2. Add Aromatics: Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Let it get nice and delicious for a minute, stirring to avoid burning or browning the garlic. 
3. Simmer: Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted. If you have time to cook it for a while longer over low heat, great. Delicious.
4. Finish: Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste)!

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